Menu Planning and Recipe Development:

• Collaborate with management to develop menus that meet customer preferences, dietary requirements, and seasonal availability of ingredients.
• Create and modify recipes to achieve desired flavor profiles, presentation, and nutritional balance.

Food Preparation and Cooking:

• Prepare and cook a variety of dishes, including appetizers, entrees, side dishes, and desserts, according to established recipes and cooking techniques.
• Ensure that food is cooked to the appropriate temperature, texture, and doneness, while adhering to food safety and sanitation standards.

Quality Control:

• Inspect ingredients for freshness, quality, and suitability for use in cooking.
• Taste and evaluate dishes to maintain consistent flavor, seasoning, and presentation standards.

Kitchen Management:

• Coordinate kitchen activities, including food preparation, cooking, and plating, to ensure timely service and minimize wait times for customers.
• Monitor inventory levels of food and supplies, and place orders as needed to maintain adequate stock levels.

Team Leadership and Training:

• Supervise kitchen staff, including line cooks, prep cooks, and kitchen assistants, providing guidance, instruction, and feedback as needed.
• Train new kitchen staff on cooking techniques, safety procedures, and sanitation practices.

Qualifications

• Previous experience as a chef, cook, or culinary professional in a restaurant or food service establishment.
• Culinary degree or diploma from an accredited culinary school is preferred, but not required.
• Proficiency in food preparation techniques, cooking methods, and kitchen equipment operation.
• Knowledge of food safety regulations, sanitation practices, and proper handling of food and kitchen equipment.
• Creativity, innovation, and attention to detail in menu planning and recipe development.
• Strong communication and leadership skills to effectively manage kitchen operations and supervise kitchen staff.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.

The Chef/Cook position requires a skilled and passionate individual who can create delicious and visually appealing dishes, manage kitchen operations, and contribute to the success of the culinary team in delivering exceptional dining experiences to customers.